Café Operations Manager | Lead a Café. Grow a Business. Create Opportunities.

Downtown Women's Center•Los Angeles, CA

18d•Onsite

About The Position

The Café Operations Manager owns the operations and job-training program of MADE by DWC (MADE), an employment social enterprise. The role is responsible for the café’s financial performance, team development, customer experience, and mission impact. The manager develops employees and trainees while ensuring the business operates successfully, safely, and in compliance with applicable standards. Success is measured by team strength, customer experience, business and program goals, and MADE’s growth and sustainability. This position reports to the Director of Social Enterprise. The manager leads café staff and trainees; oversees hiring, onboarding, scheduling, performance management, and professional development; and is accountable for revenue, expenses, labor, inventory, and profitability. The role also manages the paid job-training program, business operations and systems, marketing and business development, catering and events, customer and community relationships, and operational and financial reporting. In partnership with the Director of Social Enterprise, the manager contributes to strategic and annual business planning, budgeting, forecasting, revenue growth, cross-functional collaboration, strategic partnerships, continuous improvement, leadership development, and succession planning. This is a full-time, exempt, onsite position in a professional office and retail environment. The role uses standard office equipment as well as retail software, café and barista equipment, POS and inventory-management systems, and marketing apps. Travel between DWC locations and occasional travel to pop-ups, community and off-site events, partner sites, and other events is required. Agency office hours are 9:00 a.m. to 5:30 p.m., with flexibility to work evenings and weekends when necessary. Flexibility is required during peak seasons, including adherence to blackout dates from November 1 through December 20. The employee must be a California resident living no more than 80 miles from DWC and must provide documentation of a negative TB test from within the prior 12 months on the first day of hire. Pay is $74,500–$77,000 per year. DWC does not sponsor employment visas.

Requirements

Minimum three years of management experience in a café, restaurant, hospitality, retail, or similar customer-facing environment.
Minimum two years of experience leading and developing employees.
Strong knowledge of café or restaurant operations, customer service, inventory management, food safety, and business performance.
Experience managing budgets, sales goals, labor costs, and operational metrics.
Proficiency with Toast POS systems, scheduling software, Microsoft 365, and business reporting tools.
ServSafe Manager Certification or ability to obtain certification.
Demonstrated leadership, communication, organizational, and problem-solving skills.
Must be a California resident and live no more than 80 miles from DWC.
Must provide documentation of a negative TB test from within the last twelve months on the first day of hire.
Must be authorized to work in the United States; DWC does not sponsor employment visas.
Ability to meet the described physical demands, including lifting and carrying up to 35 pounds and traveling between work sites and event locations.
Flexibility to work evenings and weekends when necessary and during peak seasons; adhere to blackout dates from November 1 through December 20.

Nice To Haves

Bachelor’s degree in business, Hospitality Management, Social Enterprise, or a related field.
Experience in workforce development, nonprofit social enterprise, or mission-driven organizations.
Knowledge of issues affecting women experiencing homelessness, poverty, and mental health.

Responsibilities

Lead, coach, and develop café staff and trainees to build a high-performing, engaged, and accountable team.
Oversee hiring, onboarding, scheduling, performance management, and professional development to support employee growth and retention.
Own the café’s overall performance, ensuring operational excellence, customer satisfaction, and alignment with DWC’s mission.
Achieve revenue, expense, labor, inventory, and profitability goals while maintaining a sustainable and mission-aligned operation.
Monitor business performance, customer insights, industry trends, and market conditions to identify growth and continuous-improvement opportunities.
Develop and execute marketing, community engagement, and business development initiatives that increase visibility, revenue, and customer loyalty.
Lead catering, pop-up, and special-event opportunities that generate revenue, expand brand awareness, and strengthen community relationships.
Manage inventory, cash handling, operational controls, and business systems.
Lead and continuously improve the paid job-training program, supporting participant development, workforce readiness, and successful outcomes.
Build and maintain relationships with customers, community partners, vendors, consultants, volunteers, and other stakeholders.
Prepare and present operational, financial, and performance reports for decision-making and leadership, committee, and Board reporting.
Ensure compliance with applicable health, safety, employment, and operational standards, and promote DWC and MADE’s mission, vision, and values.
Perform other duties as necessary to support MADE’s success, growth, and sustainability.
Contribute with the Director of Social Enterprise to department and organizational strategic planning.
Contribute to annual business planning, budgeting, forecasting, and performance evaluation.
Contribute to revenue growth, business development, and long-term sustainability strategies.
Collaborate across programs, marketing, finance, development, operations, and human resources.
Contribute to strategic partnerships, community engagement, stakeholder engagement, continuous improvement, innovation, organizational change, leadership development, talent management, and succession planning.
Directly supervise café staff and trainees and oversee volunteers, interns, consultants, and temporary staff supporting café operations.
Travel between DWC locations and occasionally to pop-ups, community and off-site events, partner sites, and other events.